Shrimp Chips
Shrimp chips (also called prawn crackers, krupuk, or keropok) are a snack made from a dried dough of tapioca starch and ground shrimp. Sold as hard, translucent discs, they puff up dramatically when dropped into hot oil, turning light, airy, and crisp with a mild shrimp flavor. They're common across Indonesian, Malaysian, Chinese, and Vietnamese cooking, served as a side snack, a garnish, or a crunchy element scattered over noodle and rice dishes.
Varieties
Krupuk udang (Indonesian shrimp crackers) tend to be thicker and pink-tinted with a pronounced shrimp taste, while Chinese-style prawn crackers are often thinner, paler, and milder. Krupuk kulit is a related cracker made from beef or fish skin rather than shrimp, and should not be confused with shrimp chips despite similar packaging styles.
Buying tips
Check the ingredient list for actual shrimp or prawn content near the top rather than flavoring or extract only, since some cheaper brands use minimal shrimp. Choose packages with discs that look uniformly dry and slightly translucent; cloudy or bendable chips have taken on moisture and may not puff well. Indonesian and Malaysian brands (labeled krupuk or keropok) tend to have a stronger shrimp flavor than generic Chinese prawn cracker brands.
Substitutes
Regular unflavored tapioca or shrimp-flavored puffed crackers (pre-fried, store-bought) — 1:1
Already cooked and shelf-stable; use as a direct swap for finished shrimp chips when you don't want to fry raw discs yourself.
Cassava chips (kerupuk singkong) — 1:1
No shrimp flavor, but the same puffed, crunchy texture; good for a shellfish-free garnish on the same dishes.
Rice crackers (senbei-style, plain) — 1:1
Denser and less airy than shrimp chips, but works as a crunchy side or garnish substitute in a pinch.
Fried wonton strips — 1:1 by volume
Different flavor entirely (wheat, not shrimp), but delivers similar shattering crunch scattered over soups or salads.
Storage
Unopened raw (dried) shrimp chips keep for many months in a cool, dry pantry away from humidity, since moisture is what keeps them from puffing properly when fried. Once opened, reseal tightly or transfer to an airtight container; they can absorb moisture from the air within days and fail to puff. Already-fried shrimp chips go stale quickly, within a day or two at room temperature in a sealed bag, and cannot be re-crisped by frying again since they've already expanded.
How to use
Deep-fry raw shrimp chip discs in oil heated to about 350-375°F (175-190°C) for just 3-5 seconds per side; they puff almost instantly and burn fast if left too long. Drain on paper towels and serve as a snack, alongside satay or rice dishes, or crumbled over noodle soups and salads for crunch. Some cooks microwave them in short 20-30 second bursts as a lower-fat alternative, though the puff is less even than deep-frying.
What it pairs with
Serve alongside satay, gado-gado, nasi goreng, or other Indonesian and Malaysian rice and noodle dishes as a crunchy side. Crumble over laksa, mie goreng, or cold noodle salads for texture. Pairs well with peanut sauce or sambal for dipping.
Nutrition
Shrimp chips are mostly starch, so they're primarily a source of carbohydrates with only trace protein from the shrimp content. They absorb a good amount of oil during frying, making them calorie-dense for their size; a handful can run 100-150 calories depending on brand and oil absorption.
FAQ
Why didn't my shrimp chips puff up when fried?
The oil likely wasn't hot enough (it needs to be close to 350-375°F/175-190°C) or the chips absorbed moisture from air exposure before frying, which prevents the starch from expanding properly.
Can shrimp chips be baked instead of fried?
Yes, though the puff is less dramatic. Arrange raw discs on a baking sheet and bake at around 400°F (200°C) for 3-5 minutes, watching closely since they can scorch quickly once they start to puff.
Are shrimp chips gluten-free?
Most are, since they're made from tapioca starch rather than wheat flour, but always check the label as some brands add wheat starch as a filler.
Do shrimp chips actually taste like shrimp?
Good quality ones have a mild, slightly savory seafood flavor, but it's subtle since the dough is mostly starch; the taste is closer to a background note than an overt shrimp flavor.
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